Standard for Cocoa Butter

1Scope

This standard applies exclusively to cocoa butter used as an ingredient in the manufacture of chocolate and chocolate products.

2Description

2.1Definition of cocoa butter

Cocoa butter is the fat obtained from cocoa beans with the following characteristics:

•free fatty acid content not more than 1.75% m/m (expressed as oleic acid):

•unsaponifiable matter: not more than 0.7% m/m, except in the case of press cocoa butter which shall not be more than 0.35% m/m

3Food additives

No food additives are permitted in the products conforming to this standard.

3.1Processing aids

Maximum level Hexane (62 °C – 82 °C) 1 mg/kg excluding press cocoa butter The processing aids used in products conforming to this standard should be consistent with the Guidelines on substances used as processing aids (CXG 75-2010).¹

4Hygiene

It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the General principles of food hygiene (CXC 1-1969),² and other relevant Codex texts such as codes of hygienic practice and codes of practice.

The products should comply with any microbiological criteria established in accordance with the Principles and guidelines for the establishment and application of microbiological criteria for foods (CXG 21-1997).³

5Labelling

In addition to the General standard for labelling of pre-packaged goods (CXS 1-1985),⁴ the following shall apply:

5.1Name of the product

Cocoa butter The product shall be “cocoa butter” except that the name “press cocoa butter” may be used for products in conformity with the description for this product given in Section 2.1: “Definition of cocoa butter”.

5.2Labelling of non-retail containers

The labelling of non-retail containers should be in accordance with the General standard for the labelling of non-retail containers of foods (CXS 346-2021).⁵

6Methods of analysis and sampling

For checking compliance with this standard, the methods of analysis and sampling contained in the Recommended methods of analysis and sampling (CXS 234-1999)⁶ relevant to the provisions in this standard shall be used.

STANDARD FOR COCOA BUTTER (CXS 86-1981)

REFERENCED TEXTS

1Guidelines on substances used as processing aids (CXG 75-2010).

2General principles of food hygiene (CXC 1-1969).

3Principles and guidelines for the establishment and application of microbiological criteria for foods (CXG 21-1997).

4General standard for labelling of pre-packaged goods (CXS 1-1985).

5General standard for the labelling of non-retail containers of foods (CXS 346-2021).

6Recommended methods of analysis and sampling (CXS 234-1999).

Codex Alimentarius

A collection of international food standards developed to protect consumer health and ensure fair practices in the food trade. Codex standards are adopted by the Codex Alimentarius Commission, an intergovernmental body with 189 Members, established by FAO and WHO. The standards are recognized by the World Trade Organization as the benchmark for the safety of internationally traded food.

Codex Secretariat Contacts

codex@fao.org codexalimentarius.org x.com/FAOWHOCodex youtube.com/@UNFAO

Food and Agriculture Organization of the United Nations Rome, Italy

FAO and WHO. 2026. Standard for cocoa butter. Codex Alimentarius Standard, No. CXS 86-1981. Codex Alimentarius Commission. Rome. https://openknowledge. fao.org/handle/20.500.14283/cd8970en

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